Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts

Recipe courtesy Cory Schreiber, Wildwood, Ten Speed Press, 2000

Show: Sara's SecretsEpisode: Pacific Northwest Thanksgiving

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

8 cups water
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped

Vinaigrette:

1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Directions

To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.

In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.

To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

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Comments & Reviews

recipe Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts
Wendy Fairfield, CA 03-16-2009
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An amazing side for your holiday meal!
Rated: 5 stars out of 5

I made this recipe for Thanksgiving and it was absolutely wonderful! Perfect fall flavors--the flavors went together... beautifully and everyone went back for seconds. I adjusted to 1/2 Chanterelle & 1/2 Crimini in my salad due to the high price of Chanterelles at the holiday time. I still got bits of each so I don't really think it made that much of a difference. It was very easy to make and was also good leftoverRead more
recipe Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts
Peggy Somers, NY 07-24-2006
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wonderful
Rated: 5 stars out of 5

I suggest using cheaper and fewer mushrooms, leave out the cheese and arugula and use a combination of wild and brown rice. ... Having done that, people went crazy over this dish.Read more
recipe Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts
Anonymous 04-17-2006
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awful
Rated: 1 stars out of 5

This recipe sounds delicious, but doesn't work well in real life. It was easy to make, but it tasted awful. The combination... of flavors doesn't work nearly as well as it sounds and the dressing is too strong. I tried making the dressing lighter but I still didn't like it.Read more
recipe Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts
DELIA Cordova, TN 11-29-2004
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Too much!
Rated: 3 stars out of 5

This recipe was delicious, with several interesting ingredients. However, the note that this makes four servings MUST be a... misprint! I served this at a dinner party for 10, and only put half on the serving dish. It was more than plenty! This recipe would serve 16 rather than four!Read more